Apricot Noodle Kugel

This is great as a side dish or a dessert.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 16  ounces  wide egg noodles
• 8  ounces cream cheese
• 16  ounces sour cream
• 6  large eggs
• 2  teaspoons vanilla extract
• 1⁄2 cup unsalted butter
• 1⁄2 teaspoon salt
• 2 (12 ounce) jars  apricot preserves
• 1  cup pecan halves
• 3⁄4 cup brown sugar
• 1 (15 ounce) can  cooking spray

Directions

1. Preheat oven to 350°F.
2. Grease a 9" x 13" baking dish with canola spray, set aside.
3. Boil lightly salted water in a large saucepan, add noodles and cook al dente, about 8 to 10 minutes. Drain noodles and rinse under cold water.
4. While noodles are cooking, beat together the following ingredients in a large bowl: cream cheese (room temp), butter (room temp), sour cream, vanilla extract, eggs and salt. Fold in noodles and blend well.
5. Spread half of noodle mixture in bottom of greased pan; top with one jar of apricot preserves in a thin layer. Repeat with remaining noodles and preserves. Then, sprinkle brown sugar on top, followed by pecans.
6. Bake at 350F for 40-50 minutes until top is golden and slightly crisp. Serve warm.